10 pound boneless pork butt, injected with @southchicagopacking5797 Lard, @MeatChurchBBQ Voodoo rub, and @zavalasbarbecue9798 Pork rub. Rub was allowed to absorb over 8 hours in the fridge. Pork butt was cooked on my Weber Smokey Mountain (WSM) 22.5" with a water pan for nearly 13.5 hours at 235 degrees. Entire cook was monitored by the @Thermoworks Signals and Billows wifi thermometer system. Completely set-it and forget-it cooking for any level of home chefs capabilities. Great for those that need to leave the house or have a need for sleep while their foods smoke to perfection.
Pork butt was donated to the Shawnee Volunteer Fire Company firefighting members dinner. @shawneefirecompany
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